Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting

These Carrot Cake Cupcakes have a Brown Sugar Cream Cheese Frosting that is heavenly. These moist cupcakes have just the right amount of spice, and will be perfect for any Spring or Easter celebrations.

Carrot Cake Cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake is one of those desserts that I don’t make very often. But every time I do, I remember how much I love it, and wonder why I haven’t made for so long.  This time around, I opted for carrot cake cupcakes instead of cake. They were fun to serve, and even more fun to eat!

These delightful cupcakes are moist and delicious and have just the right amount of spice. Then there’s the frosting. Oh my. Brown sugar + Cream Cheese adds a rich depth of flavor to the frosting. It was so yummy that I was tempted to eat it by the spoonful. (OK, I may have had one spoonful.) You have got to try it!

How to Make Carrot Cake Cupcakes

These cupcakes are so easy to make and will be the perfect addition to your Spring and Easter celebrations. Here are the steps to take to make them.

  1. Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
  2. In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.
  3. Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.

NOTE: Carrot cake cupcakes are simple to make, but here are a few tips. Don’t overfill the cupcake liners. They should be about half full. The cupcakes come out pretty flat, and that is just fine. It’s easier to frost them that way!

Carrot Cake Cupcake recipe

Carrot Cake Cupcakes with Cream Cheese Frosting

I hope you’ll give these cupcakes a try. They might just become a new favorite after one bite!

For more great Easter recipes, be sure to check out:

Carrot Cake Cupcakes VIDEO:

 

 

Carrot Cake Cupcakes recipe

5 from 11 votes

These Carrot Cake Cupcakes have a Brown Sugar Cream Cheese Frosting that is heavenly. These moist cupcakes have just the right amount of spice, and will be perfect for any Spring or Easter celebrations.

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Author Kara Cook

Ingredients

Cupcakes:

  • 1 1/4 cups flour
  • 1/2 + 1/8 tsp baking soda
  • 1/2 + 1/8 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1/4 cup sour cream
  • 1/2 tsp vanilla
  • 1 1/2 cups finely grated carrots

Frosting:

  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 2/3 cup brown sugar
  • 2 tsp vanilla
  • dash of salt
  • 3 cups powdered sugar (more or less, if needed)

Instructions

  1. Whisk together flour, soda, baking powder, cinnamon, and salt in a small bowl. Set aside.

  2. In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended.

  3. Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes. Cool completely.

  4. For frosting, beat together cream cheese, butter, and brown sugar till smooth. Let sit for 5-10 minutes till brown sugar dissolves completely. Add vanilla, salt, and enough powdered sugar to make a frosting thick enough to pipe. Use a large star tip to frost cupcakes.

Recipe Notes

This makes enough frosting to generously pipe frosting on the cupcakes. If you will be spreading it on, you can cut the recipe in half.

I’m dying over that Brown Sugar Cream Cheese Frosting!! Seriously, that looks like a total dream. Thanks for sharing with us, Kara! These look amazing. For more delicious recipes by her, head on over to Creations by Kara!

Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting - these moist cupcakes have just the right amount of spice, and the frosting is heavenly.

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Author

Kara Cook

Hi! I’m Kara from Creations by Kara, and I’m addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

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Comments

  1. I’ve been looking everywhere, I found a great blog about the carrot cake cupcakes. thanks very helpful at all. although I am male but love to make cupcakes. 🙂

  2. I really want to make these but I love pineapple tidbits in my carrot cake. Do you think I would need to do anything different if I add them to combat the extra moisture?

  3. I just made these and they are wonderful! The cupcakes are yummy and moist and the frosting is amazing! I added some pecans to the batter before baking and next time I’ll try raisins. Thanks for sharing!

  4. The carrot cake cupcakes are delicious! I added some pecans and they were moist and flavorful. The frosting was amazing! Thanks for sharing.

  5. i only try the cupcakes and i must say they are so tasty thanks for sharing your recipe from now on ill be making them often

  6. These were delicious and easy to make. I cut the sugar to 3/4 for the cupcake and with the frosting, it was hardly noticeable. I’ll be making these again soon!

  7. So yummy! I used 1/4 cup mashed banana and 1/4 avocado oil instead of canola oil to make it healthier and they were fantastic! Next time I might use a little but more spice.

  8. GREAT RECIPE – made these cupcakes a couple times and just love them. My only struggle is the frosting. Often not stiff enough to pipe beautifully like your pictures? Any suggestions? Possibly beating too much?

  9. Hi, this sounds amazingly delicious and simple! I was wondering how much, if at all, you try to squeeze the moisture out of the shredded carrots before using them.

  10. This recipe was awesome. Super moist and the taste is OMG..sublime. I made one small change…just added 1/2 cup crushed pineapples and just used 1 cup carrots…but hands down one of the best carrot cakes recipes I’ve come across. great recipe!!! ????????????

  11. Made these as mini cupcakes over the weekend. Delicious! Followed recipe exactly, and put one tablespoon batter in each mini muffin, It made 48 mini’s exactly, and took about 16 minutes at 350 to bake. I did pipe the frosting, and probably ended up with about 1/4 of the frosting leftover.

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